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Serving size: 4 servings
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Peel and chop the onions and add to a large pot with the cooking oil and sauté over medium heat until the unions are soft and translucent (5 minutes), stir occasionally.
Add the garlic and the ground cumin and sauté for 3 more minute, stir occasionally.
Add the stock/broth, and cook till it starts boiling.
Don’t turn the heat down yet. Start adding the lentils gradually, half a cup at a time. Let it cook for couple of minutes till the color start starts changing from orange into yellow, then add another 1/2 cup. Keep stirring as you add the lentil and make sure they don’t stick to the bottom of the pot and start burning. Add water if the soup has become too thick.
After adding the lentils, bring to a boil, then turn the heat down to gentle simmer, uncovered, for around one hour or until the lentils are tender and turned into yellow. Stir every 5 minutes. Again, make sure the lentils don’t stick to the bottom of the pot and start to burn.
Season and taste the soup with hot sauce, salt and black pepper, as needed.
As for the meat balls, I usually buy pre-cooked from the grocery store, and add them to the pot and let it cook for at least 10-15 minutes. Or you can make your own. Here is a recipe.
Serve into bowls and garnish with black pepper and pita bread (cut into small square pieces and toasted).
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